Beef Stew with Potatoes and Green Beans

Much thought goes into dinner for Mondays.  As a mom with grown children with households of their own, I miss the joy of cooking their favorites.  You know what I mean-birthday favs, 'get a good report card' dinners, sad break up meals, no school day dinners, the list is long for reasons to  make a family meal special (yup we even ate rice, wore bathrobes and drew on Fu Manchu mustaches for Chinese New Year, simply so a class made paper lantern could be hung from the light for Chinese New Year, haha yes, preschool kids, not high school as dad likes to tell it!).  Well, I get that pleasure on Mondays.  Although it isn't due to their life's events anymore, they still appreciate and look forward to 'Mum' toting dinner into them as a treat once a week.
This week's grocery sales included everything to make a delicious Beef Stew.  It filled the Monday bill perfectly.  Easy to tote, cost effective for 3 families, and I know everyone likes it!  Beef Chuck Roast is a good choice for stews, soups and sandwiches because it cooks slowly and becomes deliciously tender.  It was on sale for $3.98 lb.  With no waste, cut in cubes and used in stew, you can stretch your protein to feed a crowd in a perfect way!
I need to add an aside here-there is a generous 2 c. of dry red wine in this recipe.  :) my regulars know I like to cook with wine; um, ok so I really like to drink it too!  It gives sauces a rich, gourmet flavor.  Even if you do not care for wine, I encourage you to try cooking with it.  All of the alcohol cooks off so don't give that a second thought and it provides a subtle layer of flavor.  If you do not wish to use it, simply sub with more beef stock.


Sale Items from the Shop 'n Save Sale Flyer:
Beef Chuck Roast
Potatoes
Celery
Butter
Frozen Green Beans
Crushed Tomatoes
Grands Biscuits

From the Pantry:
Beef Stock
onion
carrots
flour
thyme
dry red wine-optional

Beef Stew with Potatoes and Green Beans
printable recipe
12-15 servings

3 lbs. beef chuck, cut into 1" cubes
kosher salt and pepper
6 T. butter
8 carrots, peeled and cut in 1" cubes
4 celery stalks, cut in 1" cubes
3 onions, diced
4 T. flour
32 oz. beef stock
2 c. dry red wine-optional, may be substituted for more stock
1 (28 oz.) can of crushed tomatoes
small bunch of fresh thyme
4 potatoes, peeled and cut in 1" pieces
1 bag of frozen green beans

Season the beef chunks with salt and pepper.  In a large heavy bottom pot, melt 2 T. butter.  Add half of the beef cubes.  Brown, stirring to cook all sides.  The meat will create liquid at first, but as it evaporates the meat will brown nicely.  Remove to a bowl.

Repeat with the second batch of beef and remove to the bowl.
Add the carrots, onion and celery to the pot.  Use the remaining butter if necessary.  Brown the vegetables until the onions are translucent, about 5 minutes.

Sprinkle the vegetables with the flour.  Stir and cook for a few minutes until the flour is absorbed.

Add the stock, tomatoes, browned beef, thyme and wine, if using.  Bring to a boil.  Reduce the heat to a simmer. Cover pot partially.  Cook for 50 minutes, stirring occasionally.

Add the potatoes and beans.  Cover the pot completely and cook for an additional 45 minutes or until potatoes and beef are tender. Season with salt and pepper to taste.